Ease of preparation rating: Easy
Yield: 4 servings
Ingredients
1 small butternut squash, halved and seeded
½ cup (120ml) parmesan cheese, grated
2 tablespoons (30ml) basil, roughly chopped
2 tablespoons (30ml) mint, roughly chopped
2 tablespoons (30ml) cilantro, roughly chopped
2 cloves garlic, minced
¼ cup (60ml) extra-virgin olive oil, plus 2 tablespoons (30ml) of olive oil
2 tablespoons (30ml) apple cider vinegar
Salt and pepper, to taste
3 cups (720ml) watercress, large, stems removed
Method
Preheat the oven to 375oF (190oC).
On a baking sheet, place halves of butternut squash.
Drizzle with olive oil and season with salt and pepper.
Roast until tender and lightly browned, 20 to 25 minutes.
Remove from heat, and set aside.
Meanwhile, prepare a baking tray with parchment paper. Separate the parmesan into 4 equal mounds on the baking tray and bake for 8-10 minutes, until they form a golden brown chip. Watch carefully to prevent burning.
Remove tray from heat and set cheese crisps aside for plating.
In a food processor, combine basil, mint, cilantro, vinegar, olive oil and garlic.
Blend until smooth and bright green, and season with salt and pepper. Reserve.
In a large bowl, combine watercress and dressing, and toss until all leaves are coated.
Place equal portions on plates.
Spoon out flesh of butternut squash and place over the watercress.
Top the salads with a parmesan cheese crisp.
Serve immediately.
